Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

doi:10.7506/spkx1002-6300-200921009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 43-45.doi: 10.7506/spkx1002-6300-200921009

Previous Articles Next Articles

Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

XIAO Xiao-nian1，LIU Yuan-jie1，YI Xing2，HU Shao-hua1，XIONG Hua1,*

1. State Key Laboratory of Food Science and Technology, Sino-German Joint Research Institute, Nanchang University, Nanchang
330047, China；2. Jiangxi Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

Received:2009-05-13 Online:2009-11-01 Published:2010-12-29
Contact: XIONG Hua1,* E-mail:huaxiong100@yahoo.com.cn

Abstract

Abstract:

In order to explore the oxidative stability of coix seed oil, acid value and peroxide value of coix seed oil stored under different conditions such as temperature, light, air and antioxidants were measured. Results showed that temperature, light and air all could accelerate the oxidation of coix seed oil and among them temperature was the most critical factor. Higher stability was observed in coix seed oil with the additions of antioxidants such as vitamin E and TBHQ. Furthermore, vitamin E exhibited stronger antioxidant effect than TBHQ.

Key words: coix seed oil, oxidative stability, acid value, peroxide value

CLC Number:

TS225.1

XIAO Xiao-nian1，LIU Yuan-jie1，YI Xing2，HU Shao-hua1，XIONG Hua1,*. Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions[J]. FOOD SCIENCE, 2009, 30(21 ): 43-45 https://doi.org/10.7506/spkx1002-6300-200921009

[1]	CHEN Dong, WANG Ruixue, WANG Hongli, KONG Qinglong, XU Xiaohan, LIN Songyi. Effects of Six Natural Extracts on the Color, Oxidative Stability and Flavor Characteristics of Oil-Fried Shiitake Mushroom [J]. FOOD SCIENCE, 2025, 46(5): 17-29.
[2]	DU Manting, YOU Ziyan, HUANG Li, LI Ke, LI Junguang, BAI Yanhong. Effect of Dielectric Barrier Discharge-Cold Plasma Treatment on Postmortem Color and Oxidative Stability of Mutton [J]. FOOD SCIENCE, 2024, 45(13): 190-197.
[3]	BAI Jing, ZANG Mingwu, QIAO Xiaoling, ZHAO Jiansheng, ZOU Hao, WU Jiajia, XU Chenchen, SHI Yuxuan, WANG Shouwei, ZHAO Yan. Rapid Determination of Acid and Peroxide Values in Frozen Pork by Using Raman Spectroscopy [J]. FOOD SCIENCE, 2023, 44(8): 301-306.
[4]	SONG Hanyu, ZHONG Mingming, KANG Mengxue, MAN hui, WANG Zhenxiao, QI Baokun. Effect of Alkaline pH Extraction on the Stability and Digestive Properties of Soybean Oil Bodies [J]. FOOD SCIENCE, 2023, 44(4): 57-63.
[5]	LI Xin, LUO Lei, XIONG Yingzi, WANG Ling, LI Maiquan, LIU Xia. Colorimetric Determination of Peroxidation Values of Edible Pure Vegetable Oil by Using Fe3O4@COOH Nanozyme [J]. FOOD SCIENCE, 2023, 44(24): 352-359.
[6]	WANG Guangjie, ZHAO Huanyu, SU Chengcheng, WEI Xuan, WU Mengguo, SHAN Di, HUANG Ping, MA Jiage, HOU Juncai, JIANG Zhanmei. Research Progress on Composition, Structure and Oxidative Stability of Oil Bodies [J]. FOOD SCIENCE, 2023, 44(21): 293-311.
[7]	YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan. Effect of Oil Phase Structuring on the Formation and Oxidative Stability of Soy Protein-Based Algal Oil Nanoemulsions [J]. FOOD SCIENCE, 2023, 44(2): 1-8.
[8]	LIN Liu, CAO Zhenhai, TAO Ningping, MIAO Junjian, WANG Xichang. Research Progress in Oxidation Stability of Antarctic Krill (Euphausia superba) Oil and Review of Methods for Its Control [J]. FOOD SCIENCE, 2023, 44(15): 310-328.
[9]	WU Lichun, SUN Yufan, CHEN Yashuang, YAN Shizhang, XIE Fengying, QI Baokun, LI Yang. Effect of Pasteurization on Oxidative Stability of Oil Body Emulsions from Various Crops [J]. FOOD SCIENCE, 2022, 43(7): 23-30.
[10]	ZHANG Qing, YUAN Nuo, ZHANG Xiaofei, PENG Yijiao, GUO Hong, ZHAO Jinhong. Effect of Sterilization Temperature on Lipid Oxidation and Quality Attributes of Marinated Eggs [J]. FOOD SCIENCE, 2022, 43(5): 69-75.
[11]	CHEN Congcong, WANG Xinwei, ZHAO Renyong. Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage [J]. FOOD SCIENCE, 2020, 41(3): 159-164.
[12]	JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng. Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil [J]. FOOD SCIENCE, 2020, 41(21): 15-21.
[13]	LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang. Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules [J]. FOOD SCIENCE, 2020, 41(21): 58-65.
[14]	ZHANG Bingfang, WANG Yulin, LIU Chenghai, LIU Dasen, ZHANG Bingxiu, LIU Yong, MU Yanqiu, KONG Qingming, ZHENG Xianzhe. Effects of Different Processing Technologies on the Stability of Soybean Oil and Application of Characteristic Band Selection by Interval Partial Least Squares and Successive Projections Algorithm for Near-Infrared Spectroscopic Prediction of Acid and Carbonyl Values [J]. FOOD SCIENCE, 2020, 41(10): 8-13.
[15]	YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo. Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil [J]. FOOD SCIENCE, 2019, 40(24): 252-257.

Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments